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Tempeh and zucchini skewers with minty soy yogurt

Grilled summer skewers with a fresh dip.

  • 30 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Tempeh and zucchini skewers with minty soy yogurt

Per serving

Calories
441 kcal
Protein
33.6 g
Carbohydrates
23.7 g
Fat
27.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tempeh130 g
  • Zucchini150 g
  • Cherry tomatoes100 g
  • Soy yogurt80 g
  • Mint4 g
  • Garlic0.5 clove
  • Paprika1 teaspoon
  • Extra virgin olive oil2 teaspoons
  • Saltto taste

Contains: soy,

In season: June – September

Method

  1. If using wooden skewers, soak them in cold water so they don't burn. Cut the tempeh into cubes of about 2 cm; wash and trim the courgettes and cut them into chunks about 2 cm thick; wash the cherry tomatoes.
  2. Thread the tempeh, courgettes and tomatoes onto the skewers, alternating them; brush with the oil mixed with the paprika and season with salt.
  3. Heat a griddle pan over medium-high heat and grill the skewers for 8 minutes, turning them every 2 minutes, until the courgettes are tender and marked and the tempeh is golden.
  4. Meanwhile mix the soy yogurt with the chopped mint, very finely grated garlic and a pinch of salt.
  5. Serve the hot skewers with the yogurt sauce.

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